A quick & easy breakfast egg casserole with lots of veggies & a hash-brown crust. A real crowd pleaser! #TexasHomesteader
Cover bottom of a 4" deep 8" casserole dish with crumbled hashed browns & place them in an oven set to broil to crisp the hash-brown crust - about 3-5 minutes.
In the meantime mix eggs and milk, add chopped onion & bell pepper and set aside.
Remove dish with crisped hash browns from oven. Chop 1/2 cup of smoked ham and sprinkle over surface of crisped hash browns, then pour egg mixture on top and place casserole in an oven set to 350 degrees.
Bake until eggs are cooked all the way to the middle of the dish and the top is light golden brown - about 30 minutes.
Remove casserole from oven and sprinkle shredded cheddar cheese on top and allow dish to sit out for about 5 minutes to finish setting the eggs and melt the cheese before serving.
Serve with garnish of sour cream, salsa, Pico de Gallo or sliced jalapenos if desired.